The Journal. How Tariffs Could End Italian Pasta in the U.S.
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Nov 13, 2025 
In this enlightening discussion, WSJ reporter Margherita Stancati dives into the impending 107% tariffs on Italian pasta imports that could spell disaster for American pasta lovers. She shares insights from her tour of Italian pasta factories, highlighting what makes this cuisine special. Margherita explains the fears of producers like La Molisana’s CEO, the complex history of trade disputes, and the potential cultural ramifications of losing access to authentic Italian pasta. A must-listen for culinary enthusiasts and trade watchers alike!
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Factory Visit Highlights What Makes Pasta Special
- At La Molisana, Margherita describes bronze-die extrusion, slow drying, and spring water creating high-quality pasta.
- CEO Giuseppe Ferro visited to express his worry about U.S. tariffs threatening exports.
Tariffs Could Remove Italian Pasta From U.S.
- The Commerce Department proposed potentially crushing 107% tariffs on Italian pasta, combining new duties with an existing 15% EU tariff.
- Margherita Stancati warns this could make popular shapes like fusilli or penne vanish from U.S. shelves.
Anti-Dumping Rules Shaped Pasta Trade
- Anti-dumping duties date to 1990s complaints when Italian producers were accused of selling below cost in the U.S. market.
- Over decades the Commerce Department repeatedly reviewed and applied duties, making tariffs an expected cost for exporters.